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David MitchellDavid Mitchell's newest mind-bending, time-skipping novel may be his most accomplished work yet. Written in six sections, one per decade, The Bone... Continue »
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    The Bone Clocks

    David Mitchell 9781400065677

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1 Burnside Cooking and Food- Baking General
4 Remote Warehouse Cooking and Food- Desserts
1 Remote Warehouse Cooking and Food- Pies and Pastries

The Fundamental Techniques of Classic Pastry Arts

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The Fundamental Techniques of Classic Pastry Arts Cover

 

Synopses & Reviews

Publisher Comments:

An indispensable addition to any serious home bakers library, The Fundamental Techniques of Classic Pastry Arts covers the many skills an aspiring pastry chef must master. Based on the internationally lauded curriculum developed by master pâtissier Jacques Torres for New Yorks French Culinary Institute, the book presents chapters on every classic category of confection: tarts, cream puffs, puff pastry, creams and custards, breads and pastries, cakes, and petits fours. 
Each chapter begins with an overview of the required techniques, followed by dozens of recipes—many the original creations of distinguished FCI graduates. Each recipe even includes a checklist to help you evaluate your success as measured against professional standards of perfection! Distilling ten years of trial and error in teaching students, The Fundamental Techniques of Classic Pastry Arts is a comprehensive reference with hundreds of color photographs, a wealth of insider tips, and highly detailed information on tools and ingredients—quite simply the most valuable baking book you can own.

About the Author

For more than 20 years, The French Culinary Institute in Manhattan has been teaching the fundamentals of Western cuisine through its “Total Immersion” curriculum. With a world-class faculty, including deans Jacques Pépin, Alain Sailhac, André Soltner, and Jacques Torres, the FCI is among the leading schools of its kind anywhere.

Product Details

ISBN:
9781584798033
Author:
French Culinary Inst
Publisher:
Stewart, Tabori and Chang
With:
Pastry Chefs of the French Culinary Inst
Photographer:
Septimus, Matthew
Author:
French Culinary Institute
Author:
Choate, Judith
Author:
International Culinary Center
Subject:
Cookery, french
Subject:
Pastry
Subject:
Courses & Dishes - Pastry
Subject:
Courses & Dishes - Desserts
Subject:
Desserts
Subject:
Cooking and Food-Pies and Pastries
Copyright:
Edition Description:
Hardcover w/Dust Jacket
Publication Date:
20091101
Binding:
Hardback
Grade Level:
from 8 up to 17
Language:
English
Illustrations:
650 color photographs
Pages:
512
Dimensions:
9 x 10 x 2 in 5.82 lb
Age Level:
from 13 up to 99

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Related Subjects

Cooking and Food » Baking » General
Cooking and Food » Baking » Pies and Pastries
Cooking and Food » Baking » Professional Baking and Desserts
Cooking and Food » Desserts and Candy » General
Cooking and Food » Professional and Quantity » General

The Fundamental Techniques of Classic Pastry Arts New Hardcover
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Product details 512 pages Stewart, Tabori, & Chang - English 9781584798033 Reviews:
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